Gluten-Free Chocolate School Cake
This nostalgic Gluten-Free Chocolate School Cake is a soft light sponge topped with a chocolate glaze, made with cocoa powder, and delicious with chocolate custard.
Servings: 16
Calories: 446kcal
Ingredients
- 6 eggs medium
- 350 g soft light brown sugar
- 275 g olive oil
- 180 g whole milk
- 2 teaspoons vanilla extract
- 360 g homemade gluten-free flour FTL blend
- 70 g cocoa powder
- 2 teaspoons baking powder
- ¾ teaspoon salt
Chocolate Glaze Icing
- 300 g icing sugar
- 100 g cocoa powder
- ¾ teaspoon salt
- 120-140 g milk
- 2 tablespoons golden syrup
- 1 tablespoon vanilla extract
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
- Line and grease a 23x33cm (9x13 inch) rectangular cake tin with baking parchment.
- In a large bowl or jug, whisk together the eggs, sugar, olive oil, milk and vanilla until smooth and well combined.
- In a separate large bowl, sift together the flour, cocoa powder, baking powder and salt and whisk to combine.
- Pour the wet mixture into the dry ingredients and mix well to combine.
- Pour the chocolatey batter into the prepared cake tin and spread it evenly into the corners.
- Bake in the pre-heated oven for 40-45 minutes, or until the sponge is risen, set and a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes, then transfer onto a wire rack to cool completely before icing.
Chocolate Glaze Icing
- In a large bowl, sift together the icing sugar with the cocoa powder and salt and whisk to combine.
- Pour 120g of the milk into a small saucepan and add the vanilla and golden syrup. Warm the ingredients and whisk until the golden syrup has melted.
- Pour the milk slowly into the dry ingredients and whisk together until smooth and just about pourable. You can add up to 20g extra 20g milk, a little at a time, if the mixture is too stiff to pour.
- Pour the glaze over the chocolate cake and then allow to set for 1 hour. If you’ve used the extra 20g milk it will take longer to set. After about 30 minutes you can decorate with sprinkles, if the glaze is too wet the sprinkles will sink into the glaze.
Video
Notes
Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.
Dairy-free version. Choose a dairy-free milk for both the sponge cake and the chocolate glaze.
More Tips
- The glaze will need at least 1-2 hours to set before slicing, depending on how thickly you apply the glaze. I will often make the cake the day before and then slice the next day just before serving so there’s no rushing.
- Wait for at least 30 minutes before decorating with sprinkles, if the glaze is too wet the sprinkles will sink into the glaze.
- I highly recommend you serve your Chocolate School Cake with this glorious Homemade Cocoa Custard. However, it’s also delicious just with the icing.
Nutrition
Calories: 446kcal | Carbohydrates: 64g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 258mg | Potassium: 295mg | Fiber: 6g | Sugar: 44g | Vitamin A: 119IU | Calcium: 100mg | Iron: 3mg